This is a really quick healthy recipe and is ideal for a summer lunch or supper dish served with an Asparagus salad and couscous. Salmon and Asparagus make the perfect partnership.
British Asparagus is in season from late April to mid-June so make the most of this beautiful vegetable while British is available, and take care to just steam it gently and don’t overcook it, it takes only a couple of minutes to cook.
The mixture of textures here adds interest to this dish, with the moist soft Salmon and the crusty topping of the parmesan layer which is still subtle enough not to overpower the fish.
Auds tip: Most importantly fish must never be overcooked, it should retain its moisture.
This recipe is for 6 pieces of salmon but you can split it or for any, you don’t use, simply put in a bag and freeze as it is easy to pull out and use as a quick topping another day.
AT A GLANCE:
- Perfect for Beginners
- Preparation: 10 minutes
- Baking/cooking time: 15 minutes
- Suitable for Vegetarians (if they eat fish)
- Serves: 6
- Baking tray lined with parchment or foil or a buttered roasting tin
(tbsp = tablespoon/serving spoon)
- 6x 130g Salmon Fillets, skinned
- Salt & Pepper
- 25g Fresh White Breadcrumbs
- 25g Parmesan, coarsely grated
- 2 tbsp Chopped Fresh Dill (if you haven’t got Dill then use Parsley) plus extra for garnish
- Grated Rind of half a Lemon
- Preheat the oven to 220c/Gas7
- Season both sides of the salmon fillets and place them on the lined tray or buttered roasting tin.
- In a bowl, mix the breadcrumbs, parmesan, dill and lemon rind for the topping and place this mixture on top of the salmon fillet, pressing it down firmly, then sprinkle with paprika.
- Bake for 10-15 minutes in the preheated oven. When the salmon is done it will have changed from translucent to an opaque pink, and the topping will be nicely browned.
- Sprinkle with more chopped dill or parsley and serve immediately with the asparagus salad and couscous.
A glass of Rose Wine goes nicely too! 🙂